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Tiger Prawns in Pongrácz Tempura with Ginger, Lime and Raspberry Sauce

Tiger Prawns in Pongrácz Tempura with Ginger, Lime and Raspberry Sauce

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Tasty tiger prawns in an MCC tempura, what's not to love?

  • Serves: 6 |
    6 servings
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 15 mins
Categories: Dish Type, Fish & Seafood, Main Ingredient, Meals and Courses, Sides, Starters

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Ingredients

Tempura

1 egg white

75 g cake flour, plus extra

½ C (125 ml) Pongrácz Rosé Cap Classique

½ C ice cubes

Sauce

1 Tbsp (15 ml) crushed ginger

juice of 2 limes (strained)

24 raspberries

2 Tbsp (30 ml) castor sugar

1 medium red chilli, seeded and finely chopped

1 small clove garlic, crushed

1 Tbsp (15 ml) olive oil

Prawns

2 C (500 ml) vegetable oil

18 large tiger prawns, shelled and deveined

Method

Tempura

Place the egg white into a mixing bowl and whisk lightly. Add the flour, Pongrácz Rosé Cap Classique and ice cubes, and whisk gently until almost smooth. Do not overwork the batter. Keep to one side to rest while you make the sauce.

Sauce

Place all the ingredients in a saucepan over medium heat, stirring until the raspberries have broken up and the sauce is sticky.

Prawns

Heat the oil in a deep pot. Lightly dust the prawns with flour and dip into the tempura, and then place into the hot oil, one at a time. Deep-fry for 45–60 seconds until golden. Drain on paper towels.

Serve on a platter with bowls of the dipping sauce.